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Bavarian Pork Roast

Makes: 6 servings
Prep 25 mins Cook 4 hrs
Bavarian Pork Roast
Ingredients
  • 1 1 1/2 - 2  pound  boneless pork shoulder roast
  • 2  teaspoons  caraway seed
  • 1  teaspoon  dried marjoram, crushed
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1  tablespoon  olive oil or cooking oil
  • 1/2  cup  water
  • 2  tablespoons  white wine vinegar
  • 1 - 8  ounce carton  dairy sour cream or plain yogurt
  • 4  teaspoons  cornstarch
Directions

1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast.

2. In a large skillet, brown pork roast on all sides in hot oil. Drain off fat. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and vinegar into crockery cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; keep warm.

Gravy::

4. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy. Makes 6 servings.

Nutrition Facts (Bavarian Pork Roast)
  • Servings Per Recipe 6,
  • cal. (kcal) 262,
  • Fat, total (g) 15,
  • chol. (mg) 73,
  • sat. fat (g) 6,
  • carb. (g) 4,
  • fiber (g) 0,
  • pro. (g) 26,
  • vit. A (RE) 52,
  • vit. C (mg) 1,
  • sodium (mg) 365,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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